Colorful Diced Chicken Stir-Fry
A vibrant and quick stir-fry featuring tender chicken chunks tossed with wood ear mushrooms, crunchy peanuts, and colorful bell peppers.
Story
This dish, known as 'Five-Color Diced Chicken,' is a staple in Chinese households for its balance of textures and appetizing appearance. It comes together in a flash, making it perfect for a weeknight dinner.
Ingredients
Chicken breast
250g
Dried wood ear mushrooms
5 pieces
Red bell pepper
1/2
Green bell pepper
1/2
Roasted peanuts
handful
Scallions
2 stalks
Salt
to taste
Sugar
1 pinch
Cornstarch
1 tbsp
Cooking oil
2 tbsp
Instructions
1
Marinate the Chicken
Cut the chicken breast into small, uniform cubes. Place them in a bowl and season with salt, a pinch of sugar, and cornstarch. Mix thoroughly to coat and let sit for 10 minutes to tenderize.
2
Prep the Vegetables
Soak the wood ear mushrooms in warm water until soft, then remove any tough stems and tear into bite-sized pieces. Dice the red and green bell peppers. Slice the scallions into 2-inch lengths.
3
Sear the Chicken
Heat a wok or skillet over medium-high heat with a tablespoon of oil. Once the oil is shimmering, add the marinated chicken. Stir-fry quickly until the meat turns opaque and white, then remove from the pan and set aside.
4
Stir-Fry Vegetables
Wipe the pan if needed and add the remaining oil. Toss in the scallions to fragrance the oil, then add the mushrooms and bell peppers. Stir-fry for 1-2 minutes until the peppers are crisp-tender.
5
Combine and Serve
Return the cooked chicken to the pan along with the roasted peanuts. Toss everything together for a final minute to heat through. Adjust seasoning if necessary, then serve immediately with steamed rice.
